Marinated Butter Beans with Roasted Red Pepper, Artichokes, and Fresh Herbs Recipe
A vibrant and flavorful marinated butter beans salad combining tender butter beans with tangy roasted red peppers, green olives, artichoke hearts, fresh herbs, and a spicy lemon marinade. Perfect as a light meal or a delicious side dish with Mediterranean flair.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes (including marination)
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Beans & Veggies
- 1 can (about 14 oz or 400 g) butter beans, drained and rinsed
- 1/2 small red onion, thinly sliced
- 1/2 cup (about 20) green olives, roughly chopped
- 1 jarred roasted red pepper, roughly chopped
- 6–7 jarred artichoke hearts, halved
- 1/2 cup fresh dill, minced and loosely packed
- 1/2 cup fresh parsley, minced and loosely packed
- Zest of 1 lemon
- 1 tsp kosher salt, plus more as needed
Spicy Marinade
- 1/4 cup lemon juice
- 1/4 cup extra virgin olive oil
- 1 tbsp honey or maple syrup
- 1 clove garlic, finely minced
- 1 tsp red pepper flakes
- 1/4 tsp cumin
- 1/4 tsp cayenne pepper
Instructions
- Prepare the vegetables: Thinly slice the red onion. Roughly chop the green olives and roasted red pepper. Halve the jarred artichoke hearts. Mince the fresh dill and parsley, and zest the lemon. Drain and rinse the butter beans thoroughly to remove any canning liquid.
- Make the spicy marinade: In a small bowl, whisk together the lemon juice, extra virgin olive oil, honey or maple syrup, finely minced garlic, red pepper flakes, cumin, and cayenne pepper until well combined.
- Combine all ingredients: In a large mixing bowl, combine the drained butter beans, red onion, green olives, roasted red pepper, artichoke hearts, dill, parsley, and lemon zest. Pour the spicy marinade over the mixture, then sprinkle in 1 teaspoon kosher salt. Gently toss everything together to ensure the beans and veggies are evenly coated with the marinade.
- Marinate: Cover the bowl and refrigerate for at least 1 hour, allowing the flavors to meld beautifully. For best results, marinate for 4 hours or overnight.
- Adjust seasoning and serve: Before serving, taste and adjust salt or spice level as desired. Serve chilled or at room temperature as a refreshing salad or side dish.
Notes
- Use either honey or maple syrup depending on your preference or dietary needs.
- Adjust the amount of red pepper flakes and cayenne pepper to control the spiciness.
- This salad can be made a day ahead and tastes even better after marinating overnight.
- Great as a protein-packed vegetarian dish or paired with grilled meats for a Mediterranean meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Keywords: marinated butter beans recipe, Mediterranean bean salad, vegan butter beans, spicy bean salad, artichoke heart salad, lemon herb bean salad